KR20220146213A - Manufacturing method of icheon rice bread having rice grain shaped - Google Patents

Abstract

The present invention relates to a preparation method of Icheon rice bread having a shape of a rice grain and, more specifically, to a preparation method of Icheon rice bread, which comprises: a kneading step of mixing water, strong rice flour, sugar, salt, yeast, a bakery improving agent, and fresh cream and kneading the mixture; a butter mixing step of mixing butter with a dough prepared in the kneading step; a first fermentation step of fermenting the dough mixed with butter in the butter mixing step; a bean paste interposition step of dividing the dough fermented in the first fermentation step and then interposing the bean paste; a second fermentation step of fermenting the dough where the bean paste is introduced in the bean paste interposition step; a molding step of molding the dough fermented in the second fermentation step into a shape of a rice grain; a third fermentation step of fermenting the molded product prepared in the molding step; and a heating step of heating the molded product fermented in the third fermentation step. The Icheon rice bread prepared through the above-mentioned steps abundantly contains nutrients and has excellent preference, and shows outstanding marketability because the bread is molded to represent the color and shape of the white rice.

Description

How to make rice grain-shaped Icheon rice bread {MANUFACTURING METHOD OF ICHEON RICE BREAD HAVING RICE GRAIN SHAPED}

The present invention relates to a method for manufacturing rice grain-shaped Icheon rice bread, and more particularly, rice grain-shaped bread that contains abundant nutrients and exhibits excellent taste, and is molded to show the color and shape of polished rice and exhibits excellent marketability It relates to the manufacturing method of Icheon rice bread.

Rice, along with barley and wheat, is one of the world's most important agricultural products. About 92% of the world's total production is produced in Asian countries, and most Asians consume it as a staple food.

Korea is also one of the major producers of rice. In the past, rice produced in Korea was consumed as a staple food to achieve a balance between production and consumption. As the frequency of consumption of rice increases, the consumption of rice is rapidly decreasing.

In order to solve the problem of decreasing rice consumption as described above, attempts are being made to increase consumption by the government purchasing rice from the government or by manufacturing alcohol such as makgeolli with rice, but the consumption is insufficient compared to the production of rice. .

On the other hand, wheat bread is generally baked or steamed in an oven or the like after being kneaded with wheat and then aged for a certain period of time. It is known that the expansion of the bread tissue is caused because the wheat protein called gluten has a property of retaining air in the dough tissue.

However, bread using wheat may cause discomfort in digestion, such as indigestion or bloating in the stomach after ingestion, or may cause allergies in some people.

Korean Patent Registration No. 10-1961100 (2019.03.18) Korean Patent Registration No. 10-2015557 (2019.08.22)

It is an object of the present invention to provide a method for producing rice grain-shaped Icheon rice bread, which is richly contained in nutrients and exhibits excellent taste, and is molded to show the color and shape of polished rice, thereby exhibiting excellent marketability.

Another object of the present invention is to provide a method for producing rice grain-shaped Icheon rice bread that exhibits excellent preservation properties by suppressing aging due to drying by mixing rice sediment with the sediment.

The object of the present invention is a kneading step of kneading by mixing water, rice flour, sugar, salt, yeast, a bakery improver and fresh cream, a butter mixing step of mixing butter with the dough prepared through the kneading step, the butter mixing step The first fermentation step of fermenting the dough mixed with butter through the first fermentation step, the sediment intervening step of interposing the sediment after dividing the dough fermented through the first fermentation step, the first fermenting the dough into which the sediment is inserted through the sediment intervening step 2 fermentation step, a molding step of molding the dough fermented through the second fermentation step into the form of rice grains, a third fermentation step of fermenting the molded product produced through the forming step, and the molded product fermented through the third fermentation step It is achieved by providing a method for producing rice grain-shaped Icheon rice bread, characterized in that it consists of a heating step of heating the.

According to a preferred feature of the present invention, the kneading step is 100 parts by weight of water, 200 to 250 parts by weight of rice flour, 15 to 25 parts by weight of sugar, 3 to 5 parts by weight of salt, 5 to 10 parts by weight of yeast, 3 to 3 baking improvers. It shall be made by mixing 5 parts by weight and 15 to 25 parts by weight of fresh cream.

According to a more preferred feature of the present invention, the butter mixing step is made by mixing 5 to 10 parts by weight of butter with respect to 100 parts by weight of water contained in the dough prepared through the kneading step.

According to a more preferred feature of the present invention, the first fermentation step is to be made for 25 to 25 minutes at a temperature of 15 to 20 ℃.

According to an even more preferred feature of the present invention, the sediment interposition step is made by interposing 35 to 45 parts by weight of sweet potato sediment in 100 parts by weight of the dough fermented through the first fermentation step.

According to an even more preferred feature of the present invention, the sweet potato sediment further contains 30 to 50 parts by weight of rice sediment relative to 100 parts by weight of the sweet potato sediment, and the rice sediment is 100 parts by weight of rice powder, 45 to 55 parts by weight of sugar, and starch syrup. 45 to 55 parts by weight and 150 to 250 parts by weight of purified water are mixed, and then heated to a temperature of 90 to 100° C. for 10 to 20 minutes, and then cooled to room temperature while stirring.

According to an even more preferred feature of the present invention, the heating step is carried out in an oven at 140 to 160 ℃ for 10 to 20 minutes.

According to a further preferred feature of the present invention, after the heating step, a topping step of applying a cream cheese mixture to the surface of the Icheon rice bread prepared through the heating step is further performed.

According to an even more preferred feature of the present invention, the cream cheese mixture consists of 100 parts by weight of butter, 130 to 150 parts by weight of cream cheese, 45 to 55 parts by weight of condensed milk, 70 to 80 parts by weight of sugar, and 90 to 110 parts by weight of egg yolk. do.

The rice grain-shaped Icheon rice bread manufacturing method according to the present invention has an excellent effect of providing Icheon rice bread, which is formed to show the color and shape of polished rice, and exhibits excellent marketability, as well as rich in nutrients and exhibits excellent taste. indicates.

In addition, by mixing rice sediment with the sediment, aging due to drying is suppressed, thereby exhibiting an excellent effect of providing rice grain-shaped Icheon rice bread that exhibits excellent preservation.

1 is a flowchart illustrating a method of manufacturing rice grain-shaped Icheon rice bread according to an embodiment of the present invention.
2 is a flowchart illustrating a method of manufacturing rice grain-shaped Icheon rice bread according to another embodiment of the present invention.
3 is a photograph showing the rice grain-shaped Icheon rice bread prepared in Example 1 of the present invention.

Hereinafter, a preferred embodiment of the present invention and the physical properties of each component will be described in detail, which is intended to describe in detail enough that a person of ordinary skill in the art to which the present invention pertains can easily carry out the invention, This does not mean that the technical spirit and scope of the present invention is limited.

The rice grain-shaped Icheon rice bread manufacturing method according to the present invention is a kneading step (S101) of mixing water, rice flour, sugar, salt, yeast, a bread improver and fresh cream to knead the dough prepared through the kneading step (S101). Butter mixing step (S103) of mixing butter, the first fermentation step (S105) of fermenting the dough mixed with butter through the butter mixing step (S103), the dough fermented through the first fermentation step (S105) After division, the sediment intervening step (S107) of interposing the sediment, the second fermentation step (S109) of fermenting the dough into which the sediment is inserted through the sediment interposition step (S107), and the second fermentation step (S109). The molding step (S111) of forming the dough in the form of grains of rice, the third fermentation step (S113) of fermenting the molded product produced through the molding step (S111), and the molded product fermented through the third fermentation step (S113) It consists of a heating step (S115) of heating.

The kneading step (S101) is a step of kneading by mixing water, rice flour, sugar, salt, yeast, a bread improving agent and fresh cream, 100 parts by weight of water, 200 to 250 parts by weight of rice flour, 15 to 25 parts by weight of sugar in a stirrer. It consists of a process of mixing parts by weight, 3 to 5 parts by weight of salt, 5 to 10 parts by weight of yeast, 3 to 5 parts by weight of a baking improver, and 15 to 25 parts by weight of fresh cream and stirring until the mixture consisting of the above components is cleaned up. Dough showing the color of white rice can be provided through the combination of

The strong rice flour not only contains abundant nutrients, but also lowers the body content of triglycerides, reinforces liver function, and improves cardiovascular diseases by improving cerebral blood flow.

The butter mixing step (S103) is a step of mixing butter with the dough prepared through the kneading step (S101), and 5 to 10 parts by weight of butter compared to 100 parts by weight of water contained in the dough prepared through the kneading step (S101). It is made by mixing parts by weight.

The reason for adding butter after clean-up as described above in the baking process is that the water mixed in the kneading step and butter, which is a fat and oil component, do not mix well. .

In addition, if oils and fats such as butter are mixed before the cleanup is completed, the kneading time is prolonged and the efficiency of the dough is lowered, so that the appearance quality of the bread may be deteriorated, and the efficiency of the fermentation process may be lowered.

The first fermentation step (S105) is a step of fermenting the butter-mixed dough through the butter mixing step (S103). After rounding the butter-mixed dough through the butter mixing step (S103), 15 to It consists of a process of fermentation at a temperature of 20° C. for 25 to 35 minutes.

As the dough swells through the first fermentation step (S105) consisting of the above process, a dough with improved stickiness is provided.

The sediment intervening step (S107) is a step of interposing the sediment after dividing the dough fermented through the first fermentation step (S105), and sweet potato in 100 parts by weight of the dough fermented through the first fermentation step (S105). 35 to 45 parts by weight of sediment are interposed therebetween.

The sweet potato contains a large amount of beta-carotene, a precursor of provitamin A, and vitamins B1, B2, C, etc., which are effective in preventing aging and fatigue, improving eyesight and preventing adult diseases. It shows the effect of improving fatty liver and colorectal cancer.

At this time, the sweet potato sediment is preferably prepared by mixing 20 to 30 parts by weight of sugar, 5 to 10 parts by weight of starch syrup, and 0.5 to 1 parts by weight of agar to 100 parts by weight of the sweet potato from which the skin is removed after the sweet potato is steamed.

As described above, sweet potato sediment mixed with agar contains abundant dietary fiber, thereby suppressing the rise of blood sugar and promoting intestinal health. If the content of sweet potato sediment is less than 35 parts by weight, the above effect is It is insignificant and the preference is lowered, and when the content of the sweet potato sediment exceeds 45 parts by weight, the sweetness of the rice bread is excessively increased and the preference is lowered, and the sweet potato sediment escapes to the outside of the dough, thereby reducing the appearance quality of the rice bread.

In addition, the sweet potato sediment may further contain 30 to 50 parts by weight of rice sediment compared to 100 parts by weight of the sweet potato sediment. It can prevent the aging of the bread, which hardens due to the moisture.

In general, bread undergoes an aging phenomenon that hardens as the moisture dries after manufacturing, and the rice sediment has good water permeability, satisfying high viscosity as sediment, and has a good moisture content, so about 400 compared to the content of rice. It can hold about % of water, so it plays a role in suppressing aging caused by drying of bread.

At this time, the rice sediment is mixed with 100 parts by weight of rice powder, 45 to 55 parts by weight of sugar, 45 to 55 parts by weight of starch syrup and 150 to 250 parts by weight of purified water, and then heated at a temperature of 90 to 100 ℃ for 10 to 20 minutes. After that, it is preferable to use one prepared by cooling to room temperature while stirring.

The second fermentation step (S109) is a step of fermenting the dough to which the sediment is added through the sediment interposition step (S107), and the dough to which the sediment is added through the sediment interposition step (S107) is heated at a temperature of 15 to 20 ° C. It consists of a process of fermentation for 20 minutes.

The forming step (S111) is a step of forming the dough fermented through the second fermentation step (S109) in the form of rice grains. After that, the molded article is cut out like rice germ, and rice flour is applied to the incision to form the rice grain in the form of rice germ.

Through the forming step (S111) consisting of the above process, the appearance is formed to absorb the rice grains very much, it is possible to provide a rice bread with improved consumer preference and marketability.

The third fermentation step (S113) is a step of fermenting the molded product manufactured through the molding step (S111), and the molded product prepared through the molding step (S111) is heated at a temperature of 15 to 20° C. for 15 to 25 minutes. It is made by fermentation process.

The heating step (S115) is a step of heating the molded product fermented through the third fermentation step (S113), and 10 to 20 in an oven at 140 to 160 ° C. It is preferable to proceed to the process of heating for minutes.

In the heating step (S115), if the heating temperature is less than 140 ℃ or the heating time is less than 10 minutes, the rice bread is not cooked properly, and when the heating temperature exceeds 160 ℃ or the heating time exceeds 20 minutes, the molding is carbonized It is undesirable because it progresses and the burnt taste increases.

In addition, after the heating step (S115), a topping step (S117) of applying a cream cheese mixture to the surface of the Icheon rice bread prepared through the heating step (S115) may be further progressed, through the heating step (S115) It is preferable to apply 5 to 10 parts by weight of a cream cheese mixture to the surface of 100 parts by weight of the prepared Icheon rice bread.

When the cream cheese mixture is applied through the topping step (S117), Icheon rice bread with improved flavor and preference can be provided. If the content of the cream cheese mixture is less than 5 parts by weight, the above effect is insignificant, and the cream When the content of the cheese mixture exceeds 10 parts by weight, the above-mentioned effect is not greatly improved, and the greasy taste is excessively increased, and thus the preference may be reduced.

In this case, the cream cheese mixture is preferably made of 100 parts by weight of butter, 130 to 150 parts by weight of cream cheese, 45 to 55 parts by weight of condensed milk, 70 to 80 parts by weight of sugar, and 90 to 110 parts by weight of egg yolk.

Hereinafter, the method for producing rice grain-shaped Icheon rice bread according to the present invention and the physical properties of the Icheon rice bread prepared through the production method will be described with reference to examples.

<Preparation Example 1> Preparation of dough

100 parts by weight of water, 225 parts by weight of rice flour, 20 parts by weight of sugar, 4 parts by weight of salt, 8 parts by weight of yeast, 4 parts by weight of a bread improver and 20 parts by weight of fresh cream are mixed, and when the mixture consisting of the above components is cleaned up, butter 8 parts by weight were mixed to prepare a dough.

<Production Example 2> Preparation of sweet potato sediment

Sweet potato sediment was prepared by mixing 25 parts by weight of sugar, 8 parts by weight of starch syrup, and 1 part by weight of agar with 100 parts by weight of sweet potato from which the skin was removed after steaming.

<Production Example 3> Preparation of rice sediment

After mixing 100 parts by weight of rice powder, 50 parts by weight of sugar, 50 parts by weight of starch syrup and 200 parts by weight of purified water, the mixture was heated at a temperature of 95° C. for 15 minutes, and then cooled to room temperature while stirring to prepare rice sediment.

<Preparation Example 4> Preparation of cream cheese mixture

The cream cheese mixture was prepared by mixing 100 parts by weight of butter, 140 parts by weight of cream cheese, 50 parts by weight of condensed milk, 75 parts by weight of sugar and 97 parts by weight of egg yolk.

<Example 1>

After rounding the dough prepared in Preparation Example 1 and fermenting at a temperature of 18° C. for 30 minutes, 40 parts by weight of sweet potato sediment prepared in Preparation Example 2 is interposed in 100 parts by weight of the fermented dough, The dough interposed with sweet potato sediment was fermented at a temperature of 18 ° C. for 15 minutes, the fermented dough was molded into the form of rice grains, and the molded product was fermented at a temperature of 18 ° C. for 20 minutes, followed by 15 minutes in an oven at 150 ° C. It was heated for a minute to prepare rice grain-shaped Icheon rice bread.

<Example 2>

Proceed in the same manner as in Example 1, but instead of sweet potato sediment, using a sediment mixture consisting of 100 parts by weight of the sweet potato sediment prepared in Preparation Example 2 and 40 parts by weight of the rice sediment prepared in Preparation Example 3, a rice grain-shaped Icheon Rice bread was prepared.

<Example 3>

8 parts by weight of the cream cheese mixture prepared in Preparation Example 4 was applied to the surface of 100 parts by weight of the rice grain-shaped Icheon rice bread prepared in Example 1 to prepare a rice grain-shaped Icheon rice bread.

<Comparative Example 1>

The same procedure as in Example 1, except that 10 parts by weight of sweet potato sediment was interposed to prepare rice grain-shaped Icheon rice bread.

<Comparative Example 2>

Proceeded in the same manner as in Example 1, but 80 parts by weight of sweet potato sediment was interposed to prepare rice grain-shaped Icheon rice bread.

The taste, aroma, texture, appearance, preservation, and overall preference of the rice grain-shaped Icheon rice bread prepared in Examples 1 to 3 and Comparative Examples 1 to 2 were measured and shown in Table 1 below.

{However, the taste, aroma, texture, appearance, and overall preference were expressed as average values after surveying 50 subjects on a 5-point scale method, and the preservation was measured by measuring the time the prepared bread was dried and aged. was used.

5 points: very good, 4 points: good, 3 points: average, 2 points: poor, 1 point: very poor}

<Table 1>

As shown in Table 1, the rice grain-shaped Icheon rice bread prepared in Examples 1 to 3 of the present invention exhibits excellent preservation as well as excellent taste, aroma, texture, appearance, preservation and overall preference.

In particular, it can be seen that the rice grain-shaped Icheon rice bread prepared in Example 2 contains rice sediment and exhibits better preservation.

The method for producing rice grain-shaped Icheon rice bread according to the present invention exhibits an excellent effect of providing Icheon rice bread, which is formed into grains of rice and exhibits excellent marketability, as well as rich in nutrients and exhibits excellent taste.

Therefore, the method for producing rice grain-shaped Icheon rice bread according to the present invention provides Icheon rice bread that is rich in nutrients and is molded to show excellent taste as well as color and shape of white rice, showing excellent marketability.

In addition, by mixing rice sediment with the sediment, aging due to drying is suppressed, thereby providing rice grain-shaped Icheon rice bread that exhibits excellent preservation.

S101; kneading step
S103; butter mixing step
S105 ; 1st fermentation step
S107; sediment interposition step
S109; 2nd fermentation step
S111 ; molding step
S113 ; 3rd Fermentation Step
S115 ; heating stage
S117 ; topping step

Claims (9)

A kneading step of mixing water, rice flour, sugar, salt, yeast, a bread improving agent and whipping cream;
a butter mixing step of mixing butter with the dough prepared through the kneading step;
a first fermentation step of fermenting the butter-mixed dough through the butter mixing step;
A sediment interposition step of interposing the sediment after dividing the dough fermented through the first fermentation step;
a second fermentation step of fermenting the dough into which the sediment is added through the sediment intervening step;
a forming step of forming the dough fermented through the second fermentation step in the form of rice grains;
a third fermentation step of fermenting the molded product produced through the molding step; and
A method of producing rice grain-shaped Icheon rice bread, characterized in that it comprises; a heating step of heating the molded product fermented through the third fermentation step.
The method according to claim 1,
The kneading step includes 100 parts by weight of water, 200 to 250 parts by weight of rice flour, 15 to 25 parts by weight of sugar, 3 to 5 parts by weight of salt, 5 to 10 parts by weight of yeast, 3 to 5 parts by weight of a baking improver and 15 to 25 parts by weight of fresh cream. A method for producing rice grain-shaped Icheon rice bread, characterized in that it is made by mixing parts by weight.
The method according to claim 1,
The butter mixing step is a method for producing rice grain-shaped Icheon rice bread, characterized in that it is made by mixing 5 to 10 parts by weight of butter with respect to 100 parts by weight of water contained in the dough prepared through the kneading step.
The method according to claim 1,
The first fermentation step is a rice grain-shaped Icheon rice bread manufacturing method, characterized in that made for 25 to 35 minutes at a temperature of 15 to 20 ℃.
The method according to claim 1,
The sediment intervening step is a method for producing rice grain-shaped Icheon rice bread, characterized in that it is formed by interposing 35 to 45 parts by weight of sweet potato sediment in 100 parts by weight of the dough fermented through the first fermentation step.
6. The method of claim 5,
The sweet potato sediment further contains 30 to 50 parts by weight of rice sediment relative to 100 parts by weight of the sweet potato sediment,
The rice sediment is mixed with 100 parts by weight of rice powder, 45 to 55 parts by weight of sugar, 45 to 55 parts by weight of starch syrup and 150 to 250 parts by weight of purified water, and then heated at a temperature of 90 to 100° C. for 10 to 20 minutes, A method for producing rice grain-shaped Icheon rice bread, characterized in that it is prepared by cooling to room temperature while stirring.
The method according to claim 1,
The heating step is a rice grain-shaped Icheon rice bread manufacturing method, characterized in that it proceeds for 10 to 20 minutes in an oven of 140 to 160 ℃.
The method according to claim 1,
After the heating step, a topping step of applying a cream cheese mixture to the surface of the Icheon rice bread prepared through the heating step is further performed.
9. The method of claim 8,
The cream cheese mixture comprises 100 parts by weight of butter, 130 to 150 parts by weight of cream cheese, 45 to 55 parts by weight of condensed milk, 70 to 80 parts by weight of sugar, and 90 to 110 parts by weight of egg yolk. .

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